Saute onions with butter until the onions are translucent. Add flour and cream. Temper yolks by beating them with a small amount of the heated onion, flour cream mixture. Add yolks to mixture. Grind half the corn using a hand held stick blender. Add all the corn to the rest of the mixture and heat until thickened. Add spices, to taste.
Whip egg whites and fold them into the mixture. Pour into a baking dish and bake the mixture in the oven until the pudding temperature is 160 degrees F on an instant-read thermometer.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.